Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

2. 2

   Add 1 large chopped onion and 1 finely diced red bell pepper, cooking for 8 minutes until softened.

3. 3

   Stir in 4 cloves of minced garlic and 1 teaspoon of smoked paprika, cooking for an additional 1 minute until fragrant.

4. 4

   Introduce 2 cans (20 ounces each) of drained and pulled jackfruit, browning slightly for 5 minutes.

5. 5

   Pour in 1/2 cup of Oloroso sherry, scraping the bottom of the pot, then add 1 can (28 ounces) of crushed tomatoes, 2 cups of vegetable broth, 2 bay leaves, and a pinch of saffron threads.

6. 6

   Bring the mixture to a simmer, then reduce heat to low, cover, and braise for 90 minutes, stirring occasionally, until the jackfruit is very tender and has absorbed the flavors.

7. 7

   Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper, then stir in 1/4 cup of chopped fresh parsley and 1/4 cup of toasted slivered almonds just before serving.